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Close up of the big beige serving bowl of black beans, corn, tomatoes and onion

Black Bean Salad with Corn

Quick, easy and delicious bean salad recipe
Course Salad
Cuisine American
Keyword black bean salad, black bean salad with corn, black bean salsa
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 8 cups
Calories 249kcal


  • 30 ounces black beans 2 cans, rinsed and drained
  • 4 tomatoes small to medium, diced
  • 1.5 cup frozen corn cooked and cooled
  • ½ purple onion diced
  • ¼ teaspoon salt
  • 1/16 teaspoon pepper
  • 1 teaspoon dried parsley
  • 2 ounces lime juice
  • ¼ cup olive oil
  • cup balsamic vinegar


  • Boil water for the corn, once done, set in the corn in the refrigerator for faster cooling
  • Place rinsed and drained beans in a medium mixing bowl
  • Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, oil and balsamic vinegar and mix with a spatula until it is incorporated
  • Transfer to a serving bowl, it makes a very pretty dish
  • Serve
  • Eat
  • Enjoy


Adjust oil, vinegar and lime juice to suit your needs!
Add ⅛ cup fresh chopped cilantro for a fresh taste!
Tips for making the black bean salad with corn:
  • If you are using canned beans like I do here, make sure to thoroughly rinse and drain them
  • When you cook the corn, don’t salt the water
  • If you use fresh corn, try to keep the kernels intact as much as you can
  • Use a 2:1 ratio of oil to vinegar
  • Salt and pepper to taste, I use a scant ¼ teaspoon salt and a few shakes of pepper
  • As the salad sits, the flavors meld and become more delicious - it's great leftover


Serving: 1cup | Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 636mg | Fiber: 10g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.7mg